Preparation Steps

• Preheat oven to 375 degrees F (190 degrees C).
• Line a baking sheet with parchment paper and set aside.
• In a small saucepan, melt 1/2 cup butter over medium-low heat. Continue cooking once melted until butter begins to brown, swirling the pan constantly to prevent burning. Once butter becomes golden brown, remove from heat and let cool slightly (about 10 minutes).
• In a medium bowl, whisk together graham cracker crumbs, flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer, beat together the sweetened condensed milk and slightly cooled browned butter until combined. Add the graham cracker mixture and mix until just combined.
• Add the coconut and mix until combined. Finally, stir in the chocolate chips.
• Using a 2-tablespoon sized cookie scoop, scoop dough onto the prepared baking sheet, placing them about 2 inches apart. Bake for 8-9 minutes, or until the edges are slightly golden.
• Remove from the oven and let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely.